Fontina, Roasted Pepper Burger With Caramelized Onions

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Makes 6 burgers
3 tbs Colavita olive oil
2 large onions, thinly sliced
1 tbs sugar
2 tbs ground chuck
1 clove fresh garlic, minced
1/2 tsp coarse salt
1/4 fresh ground black pepper
4 oz Fontina cheese, divided into 6 portions
2 tbs Colavita olive oil for brushing grill
6 Ciabatta bread rolls, halved OR rolls of your choice
1 12oz jar of roasted red peppers – use 3 half peppers, cut each pepper half in half to make 6 pieces total



In medium saute pan (10"), suitable for grill, put olive oil, onions and sugar. Prepare grill for medium high heat and then put saute pan at very edge of heat to slowly saute onions for about 15 to 20 minutes or until they are thoroughly cooked and lightly browned. This requires close attention to prevent burning. Set aside. Mix beef, garlic, salt and pepper in large mixing bowl and then shape into 12 patties. Place even portions of cheese on each of 6 patties and then top with the remaining 6 patties. Seal edges carefully. Brush grill with olive oil and grill burgers 4 minutes each side or to desired doneness. One minute before burgers done, brush each roll half with olive oil and toast lightly on grill. Remove rolls and top each roll bottom with burger, then roasted red pepper and finally 1/6 of carmelized onions. Top each with roll top and serve.